Get everything prepped by slicing your onion, bell pepper, and steak. The steak should be cut into 1/2" strips. This can be done with a sharp knife, or you can freeze the meat which makes it easier to cut thinly. Once cut, you can let the meat thaw. Have your potato skin shells done and ready to go.
Heat the oil in a large nonstick skillet over medium high heat.
When heater, add the onion and pepper. Cook until translucent and beginning to soften, approximately 3 minutes.
Add the steak and the seasoning. Cook until no longer pink, approximately 5 minutes.
Remove the steak mixture from the heat. Season to taste with additional salt or pepper if needed, keeping in mind that the potato skin shell is seasoned as well.
Line the potato skin shells on a large baking sheet. Preheat the oven to 350F.
Fill each potato skin shell with the steak mixture. Top with pieces of provolone. Add more cheese if desired, including under the steak at the bottom of the potato skin shell. (If you do this, you will need more than 4 oz).
Bake the potato skins until the cheese is melting, approximately 12 minutes. Serve immediately.
You can use any steak of choice, even leftover steak, or ground beef for this recipe. I used top round because it is one of the more common cuts used for cheesesteaks. If using leftover steak, simply add to the bell pepper and onion to heat and set aside as it is already cooked. Season as needed based on the existing steak seasoning.Learn how to make your own potato skin shells here!They can be made in advance and stored in the refrigerator. The longer baking time is to account for making the potato skin shells themselves if you have not done so already.If you use extra cheese on top, or put cheese in the bottom, you will need more than 4 oz.
Philly Cheesesteak Potato Skins https://www.threeolivesbranch.com/philly-cheesesteak-potato-skins/ August 20, 2017